Strong Ceylon and Assam teas form the base for this spicy, flavourful chai. This blend is fully 50% spices, giving the tea a rich flavour. It can be brewed ‘English-style’ in a teapot or boiled on the stove for extra flavour! For the best, most authentic result, boil Bombay Chai in a pot with milk (one full teaspoon of tea per cup of liquid) and simmer to desired strength (try 10 minutes). Strain and add sweetener to taste. Did you know? Chai actually refers to a generic word for tea in Hindi. Chai is known throughout the western world as a mixture of black tea and spices that are prevalent in Indian cuisine. Ingredients: Black tea (Ceylon, Assam), cinnamon, allspice, clove, cardamom, ginger, anise, fennel, peppercorn, natural and artificial flavouring